Rice Crispy Cakes are NOT as easy as you think but they are fun! And according to some children they are therapeutic and rewarding! If you fancy a challenge you can make multiple colours to layer them like a rainbow (not necessarily in the right order!). Enjoy!
Ingredients
- 250g Rice Crispies
- 125g Butter
- 2 x 213g Marshmallow Fluff (I buy from the larger Sainsbury’s)
- Food Colouring of your choice, optional
Directions
- Line a 20x20cm square cake tin with baking paper.
- Melt the butter in a large non-stick saucepan. Add the marshmallow fluff and cook over a medium-low heat until combined (Add a drop of food colouring here).
- Pour in the rice crispies and stir until evenly coated. Turn off the heat, quickly pour into your prepared tin and spread out with a spoon. Use damp fingers to press the rice crispies down and then cover with another piece of baking paper the press with your hands until they’re as compact as possible.
- Leave aside to set (this doesn’t take long) and then cut into 20 squares.
For Rainbow Rice Crispy Cakes:
- Melt 25g of butter in a medium–large non-stick saucepan. Add in 80g marshmallow fluff and stir over a medium-low heat to combine. Pour in a little food colouring and stir until even in colour.
- Pour in 50g rice crispies and stir until evenly coated. Spread out into the bottom of your tin and press until even and compact.
- Repeat these steps with four different colours to make rainbow coloured crispy cakes!
